If you have never had apple dumplings, this is your chance. They are absolutely delicious and easy to make. There are many variations. Some recipes call for a syrup that is poured over the apples before baking. Others slice the apples and place in squares of dough. This recipe is the way my Pennsylvania Dutch grandmother and mother made and served them.
- Pastry dough for double crust pie, store-bought or homemade (see recipe linked below)
- 4 medium baking apples, such as Macintosh
- 8 teaspoons dark brown sugar, more to taste
- 4 teaspoons butter
- Milk or cream (optional)
Make dough according to recipe. Roll and cut into shapes large enough to wrap around each apple. Remove the core from the apples. Place one apple in center of each piece of dough. Fill apple with about 2 teaspoons sugar, 1 teaspoon butter and a sprinkle of cinnamon. Bring dough around apple and crimp at top. Place in an 8x8-inch baking pan. Bake in a preheated 325° F oven for 35 to 40 minutes or until pastry is golden. After about 30 minutes, juices will form in the bottom of the pan. Baste the apples with the juices. Cool at least 10 minutes before serving. Serve warm in a bowl with milk or cream.
Notes: Refrigerated pie shells can be used but roll them slightly thinner than packaged. Unused dough can be rolled, topped with cinnamon, sugar and butter and baked until golden brown as an extra treat.